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Cava, a sparkling wine which is made in exactly the same way as Champagne, has fully established its identity in markets abroad in the last thirty years. Native grapes, a warmer climate and the growing country all contribute to its distinctive character. The heartland of Cava making is the country around Sant Sadurní d'Anoia in southern Barcelona province, where specialised bodegas - or Cava houses - have been producing on a commercial scale since the end of the 19th century. Today this area makes 85% of all Cava. However, today's regulated growing area includes 160 muncipalities in seven Spanish regions.
As for Champagne, each producer makes a particular cuvée from vineyards anywhere within the demarcated zone. The Cuvée may be one of seven types of Cava, distinguished by the level of sweetness. The bodegas are highly mechanized. It was here, for example, that the mechanization of bottle-turning was invented.
Cava's name derives from the Spanish word for an underground cellar, which became the term for the production method now known simply as 'método tradicional' (traditional method), in Spanish, and is now protected, so that bottles do not necessarly have to quote the DO status. New developments include the increased planting of Chardonnay grapes, vinification in satellite bodegas built in the vineyards, and a review of regulations to introduce the quoting of the vintage year on labels of Brut and Brut Nature Cavas. Today Cava is second only to Champagne in world sales of sparkling wines.
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Fact file
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CRDO address:
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Avda Tarragona, 24
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08720 Vilafranca del Penedès
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Barcelona
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Spain
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DO Established
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04SEP59
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Telephone
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+34-93-890-3104
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Fax
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+34-93-890-1567
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E-mail
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consejo@crcava.es
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Website
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www.crcava.es
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Vineyards:
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Sub Zones
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Mainly Catalunya; 6 others plus 1 provisional
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Area Under Vine
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32,009 ha
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Altitude
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100-700 m
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Soil Types
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Variable according to region
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Principal Grapes (w)
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Macabeo, Xarel.lo, Parellada, Subirat
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Principal Grapes (r)
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Garnacha, Monastrell
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Permitted Grapes (w)
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Chardonnay
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Permitted Grapes (r)
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Pinot Noir, Trepat (only for rosé)
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Training and Pruning
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Varies according to region: mainly en vaso and cordón de royat
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Principal Root Stocks
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41-B, 161-49, 110 Richter, SO4, Rugieri 140.
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Organic Viticulture
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Negligible
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Climate:
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Max. Summer Temp.
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35 °C
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Min. Winter Temp.
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-5 °C
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Average Rainfall
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550 mm per year
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Average Sunshine
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2,550 hours per year
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Production:
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Maximum Crop
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12,000 kg/ha white; 8,000 kg/ha red
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Yield
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66.66%
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Equivalent hl/ha
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80 hl/ha white; 53 hl/ha red
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Wine alcohol content:
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White
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-
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Pink
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-
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Red
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-
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Other
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Sparkling, white and rosé: min 10.8% abv; max 12.8% abv
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Wineries:
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Total
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271
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Including Exporters
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131
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Including Private
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115
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Including Co-operative
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16
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Total exports - 2001
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-
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Total exports - 2002
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-
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Total exports - 2003
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-
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